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Punchy Pumpkin Soup

Fully flouvered pumpkin and vege goodness with a little punch


  • 1/2 butternut pumpkin (large cubes),

  • x4 carrots

  • x2 brown onions peeled and halfed

  • whole head of garlic

  • x1 red capsican or 1 tbs paprika

  • 1/2 tsp chilli powder (optional)

  • Olive oil / butter

  • Salt / pepper

  • 1L stock (chicken, beef or vege)

  • 1-2 tbs tridant chilli sauce (optional) can add brown sugar instead for sweetness.


  • 1.

    Coat all veges in olive oil/melted butter, chili, paprika, and slow roast on 130 for 2hrs or until all veges are soft and camralized.

  • 2.

    Sqeeze garlic out of skin and place with all vege in a pot.

  • 3.

    Add 1L of stock and simmer for 20-30 mins.

  • 4.

    Place everything in blender and add 600mls of cream and blend.

  • 5.

    Add salt and pepper to taste plus optional add 1-2 tbs tridant sweet chilli sauce.

  • 6.

    Strain and serve

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Posted by Brenda257Report
Loved this soup. Hubby and 9yo and myself gave this 10/10. Will be a regular in our house now. Thanks for a great recipe.